Make these simple lamb kebabs with pomegranate glaze, then check out our chicken kebabs, fish kebabs, adana kebabs and more kebab recipes. We've also got plenty more easy BBQ ideas for effortless summer entertaining.


  • 100g cherry tomatoes, halved
  • ½ onion, thinly sliced
  • handful of flat-leaf parsley
  • large pinch of sumac
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp pomegranate molasses, plus a drizzle
  • 80g bulgur wheat
  • 1 chicken stock cube
  • 1 tbsp chilli jam
  • 4 ready-made lamb kebabs
  • 6 tbsp hummus


  • STEP 1

    Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning. Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.

  • STEP 2

    Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.

  • STEP 3

    Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.

Check out more of our favourite BBQ recipes

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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